Angle of knife sharpening

Blunted knives in the kitchen - a familiar problem! You can resort to the help of special services, but it's easier and faster to self-sharpen tools. After all, this is sometimes necessary not only in everyday life, but also for hunting, when professional knife sharpening is required, which has its secrets.

Earlier sharpening knives was a special art, which was owned by few. The craftsmen, with the help of their own inventions and tricks, could sharpen the knife to the sharpness of the razor. Now for the sharpening process, so-called Japanese water grinding stones are often used, which are put into water for twenty minutes before being applied. Then grindstone should be placed on a stable surface (sometimes they are sold together with a stand).

The main goal that must be achieved during the sharpening of the knife is the installation of the right angle at the cutting edge of the tool. The sharper the angle of sharpening the knife, the better it will cut. It must be remembered that the radius of sharpening of the cutting edge should be minimal. If the sharpening is qualitative, then the tip remains about five microns. Mandatory procedure - polishing the cutting edge, it is needed for better safety of the metal.

When sharpening a knife with a water stone, it is necessary that water is received on its surface by a thin trickle of water (if the stone is coarse-grained), or you can simply dip your fingers in water and moisten the stone (if it is with fine grain). With the help of a small pebble - nagura - a suspension is created on its surface, favorably influencing the grinding: for this, it is necessary to rub a stone. It should immediately be clarified that the angle of sharpening the knife is the angle at which the knife is sharpened with respect to the stone. It can be different. Hunting knives are sharpened at an angle of twenty degrees. The cutting tools are less blunt, they are sharpened by a poet to a larger angle. Selecting the desired angle, put the knife blade on the grinding stone, press it with two fingers and sharpen it. You can move the blade backwards or change their direction. The grinding begins from the place at the handle and gradually reaches the tip. The end of the knife should be sharpened with arcuate movements. Do not make the sharpening of individual parts, otherwise the blade may appear steps. The knife needs to be sharpened on both sides, gradually reducing the pressure. After that, you need to choose another grindstone, a finer grain.

Today, there are special devices that have simplified this process and made it widely available: for example, a sharpening device produced by the company Spiderko, which combines several types of stones. With his help, for only 40 movements the tool is brought to the desired sharpness. At the same time, the knife is carried on one or another, then on another stone, holding it vertically. The grinding stones are made of aluminoceramics. They very well sharpen all brands of knives made of stainless steel.

Sometimes, when processing the blade, the angle of sharpening the knife must be changed. This problem occurs if the factory angle does not match the one on which the sharpener is set. The old tried and tested method will help here - use to form the right angle of coarse stone and oil. After that, you can again use the grinder for final machining of the tool.

Steel, from which knives are made, is divided into brands and has different characteristics. Accordingly, the angle of sharpening of the knife will also vary, which should be taken into account when debugging it. For instruments used in the kitchen, recommend an angle of thirty degrees. For large and powerful knives - at forty degrees. It is more difficult to determine the grade of steel and therefore the choice of the desired angle of sharpening is intuitive. Remove its traces from the blade with a sturdy sponge for washing dishes and liquid detergent.

After studying the proposed material, the sharpening of kitchen knives is no longer a problem for you. It is enough to prepare the necessary tools, to observe safety techniques when working with knives - and the result will be sharp, sharpened razor blades.